Thirsty Thursday: Eggless Guava Eggnog

Francys’ End of Summer Drink Series is an ongoing guest posting every Thursday by Francys Sandoval of La Cocina Kitchen. A professionally trained cook, she brings her passion for beverages every Thursday of September, sharing her favorite drinks, techniques and recipes. Today is her last day here, and she brings up a traditional recipe passed down to her by her Mom. Scroll down, read and make this recipe, as well as check out all of her previous Drink Recipes!

Last but never least! My End of Summer Drink Series here at Cooking with Books has come to an end and today’s post is not going to be about the spirit but all about the drink! Let’s not be sad because today I bring you a drink we all love, and that we are going to be making all the way through winter!

Eggnog is a egg thickened, cream custard originally from East Anglia, England. Over the years it’s been popular during the cold seasons of fall and winter. Known as Coquito in Puerto Rico, Ponche in Domincan Republic, Rompope in Mexico and Biblia con Pisco in Peru; they all have one thing in common and it’s that alcohol is always added whether it’s rum, agua ardiente or Pisco. And one particularity about Eggnog I love is that you can add basically any spirit you prefer from whisky to vodka to gin!

Everybody in my family loves Ponche (in Dom. Rep. it is not Christmas without it, along with a long list of delicious foods, whole roasted pig included) but if you have read my blog, La Cocina Kitchen before, you know that my lovely mother doesn’t eat eggs, so after years of not being able to enjoy Eggnog she came up with her own perfect, incredible and DELICIOUS, no egg Ponche! And as we all know Moms know best, cause Christmas after Christmas, people come looking for the “Ponche de Guayaba” that my Mom makes. Today I share this recipe with you all!

1. Cut guavas into quarters. Place the guavas along with the water, cinammon and sugar in a saucepan and let boil until soft, around 45 minutes to an hour. Let cool and blend. Double strain into a container. Reserve.You are looking for the consistency of a very thick sauce.

2. In medium sized pot, whisk together the corn starch with the evaporated milk. After mixing well, cook over medium heat stirring constantly.

3. When it starts to thicken, start adding one by one the cans of condensed milk. Season with nutmeg and salt.Stirring consistenly let boil and reach its thickness.

4. Off the heat slowly add the guava sauce while stirring. Mix well and adjust seasoning if needed. Let cool.

5. When completely cool, add alcohol of preference and mix.

It’s been a lovely ride and pleasure for me to bring you this series of guest posts! I really hope you all have enjoyed it as much as I have and that you make all the delicious cocktails that shared with you!I promise you this, it would not be the last series of drink posts! Be sure to visit La Cocina Kitchen!

Till next time,Fran

Francys Sandoval

Thank you Fran for sharing with us all these delicious recipes! Hope Cooking with Books readers enjoyed it (I know I did!) and make all these amazing recipes you’ve shared with us:

Hi Nelly I just wanted to let you know you are winner of the Yoplait Prize Pack Giveaway on my blog. If I don’t hear back from you soon I will need to select a new winner. Please contact me asap to claim your prize!